Sarah Todd Cooked with Spice, Made with Love

Follow Sarah

Twitter Facebook Instagram

Keema Lettuce Cups

a recipe from My Restaurant In India

1 ½
hours
4
serves
 

Serves 4 1 hour preparation  |  30 mins cooking

If you follow my show My Restaurant In India you’ll probably be familiar with this recipe! Keema means minced meat and is quite the Indian highway food and most dhabas serve a number of its varieties. I have paired lamb mince with lettuce and other goodness; check out the recipe below for more instructions!

Ingredients

  • 1 tablespoon of vegetable oil
  • 2 cardamom pods, lightly crushed
  • 4 black peppercorns, lightly crushed
  • 1 tsp cumin
  • 2 tsp coriander
  • 1 tsp salt
  • 1 red onion, finely diced
  • 500 g lamb mince
  • 2 garlic cloves, crushed
  • 2 cm ginger, finely chopped
  • 1 green chili
  • 1 tsp turmeric powder
  • 1 tsp of red chilli powder, if you like it hot, make it a tablespoon
  • 2 tomatoes
  • 2 tsp garam masala
  • ½ cup peas
  • ½ bunch of coriander
  • green chutney
  • raita
  • 4 lettuce cups

Preparation

01. Add the oil to a saucepan on medium heat, heat for 30 seconds. Add the cardamom pods and peppercorns and cook for 1minute then turn down heat to low. Add the onion and cook until translucent, add a dash of water to stop the onions burning.

02. In a separate frying pan, on medium heat, dry fry the cumin, coriander until they become aromatic, then add to the onions and stir. Turn the heat to high then add the lamb, garlic, ginger and stir through the spiced onions.

03. Cook the lamb until browned, the high heat will evaporate the liquid from the meat, which will stop it from stewing, allowing it to brown. This should take approximately 5 minutes. TIP: Hearing it sizzle is a good sign.

04. Blanching the tomato’s, boil water in a kettle. Score a cross mark with a sharp knife at the top and bottom of each tomato. In a bowl add the tomatoes and pour over the boiling water until they are covered, leave for 30 seconds. Remove the tomatoes from the water and peel off their skin. Chop the tomatoes and set aside.

05. Turn the heat to medium/low and add the salt, turmeric, chilli, tomatoes and ¼ cup of water, stir through. Simmer for 20 minutes or until the liquid is almost removed

06. Serve with lettuce cups, green chutney and raita.

Share Your Thoughts

Post a comment below.

Close Popup

Thanks for Signing Up!

Enjoy your exclusive recipe e-book gift

Your free e-book has successfully sent to your inbox or you can download it instantly below. You will recieve the latest recipe ideas, promotions and news from Sarah straight to your inbox.

Download e-book